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Get ready for a fight, 'cause our Crispy Crunchy Fried Chicken is so good you'll be battling for the last chicken leg. There's nothing better than crispy, seasoned chicken skin and juicy, succulent meat. Mhmm, is your mouth watering yet?

What You'll Need

1 (3- to 3-1/2-pound) chicken, cut into 8 pieces

2 cups biscuit baking mix

1 teaspoon garlic powder

1 tablespoon salt

2 teaspoons black pepper

1 cup buttermilk

2 tablespoons hot sauce (see Note)

2 cups vegetable oil

What to Do

Place chicken in a large bowl of ice water and let sit 30 minutes.

In a second large bowl, combine baking mix, garlic powder, salt, and pepper; mix well. In a third large bowl, mix buttermilk and hot sauce.

Remove chicken from water, shaking off excess water, and dip in seasoned baking mix then into buttermilk mixture, and again in seasoned baking mix, coating completely each time.

In a large deep skillet, heat oil over medium-low heat until hot but not smoking. Fry coated chicken in batches for 10 to 12 minutes per side until golden and no pink remains. drain on a paper towel-lined platter. Serve immediately.

Notes

The hot sauce gives our chicken a nice kick of flavor, but, if you prefer, you can leave it out.

To ensure that you get a really crispy coating, always soak your chicken in ice water before breading or battering it. After all, the best part of fried chicken is the crunch.

Drizzle a bit of honey over the chicken right before serving to make this even more down-home tasty! (By the way, this buttermilk fried chicken goes great with one of our easy coleslaw recipes or easy potato salads.)